Directions

In a 5-quart Dutch oven with a tight fitting lid, over moderate heat, heat oil 1 minute. Add onion and garlic and cook, stirring frequently, until softened — about 6 minutes. Add peppers and cook, stirring frequently, until softened — about 5 minutes. Add linguiça and prosciutto and cook, stirring often, until some of the fat cooks out — about 4 minutes. Stir in tomatoes, broth, parsley and red pepper sauce and bring to a boil over high heat. Add clams, reduce the heat to moderate, cover, and cook just until clams open — about 10 minutes. Discard any clams that do not open.